In praise of Aligot

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Food of (fat) kings.

― Mädchen (Madchen), Thursday, 10 August 2006 11:35 (twenty years ago)

http://laurence.blog.lemonde.fr/photos/uncategorized/aligot.jpg

― Mädchen (Madchen), Thursday, 10 August 2006 11:35 (twenty years ago)

Recipe:

1kg potatoes
600g tomme cheese
100g butter
2 cloves of garlic

Stir with a big stick.

― Mädchen (Madchen), Thursday, 10 August 2006 11:38 (twenty years ago)

Tomme cheese?

― Casuistry (Chris P), Thursday, 10 August 2006 13:12 (twenty years ago)

Tommes. cheese cheese.

― Jaq (Jaq), Thursday, 10 August 2006 14:01 (twenty years ago)

Tomme isn't just made in the Savoie area of France. For aligot, you need a south-western Tomme (d'Auvergne or my favourite, de Cedene).

― Mädchen (Madchen), Thursday, 10 August 2006 15:10 (twenty years ago)

Heh, bad geography sorry. Auvergne is south-central France.

― Mädchen (Madchen), Thursday, 10 August 2006 15:11 (twenty years ago)

I would kill for some cheesy buttery garlic potatoes right now (9:15 am).

― Jaq (Jaq), Thursday, 10 August 2006 15:15 (twenty years ago)

three years pass...

spent last week in the Auvergne and had a killer truffade, which is a cousin of aligot. We're cooking truffade now: like aligot it's made from tomme fraîche, which we can get easily here in France but evidently not in the USA b/c it's a raw milk cheese. In fact I learned last week that it's just a very young Cantal (spent part of the week on a cheese-marking farm in the Cantal, sooooooo good).

― Euler, Tuesday, 4 May 2010 15:40 (sixteen years ago)

i'm jealous of euler

― a fool committed to a VISION of SOMETHING NO ONE ELSE UNDERSTANDS (jdchurchill), Tuesday, 4 May 2010 20:35 (sixteen years ago)

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